动物营养学报2016，Vol.28Issue(7)：2213-2220,8.DOI:10.3969/j.issn.1006-267x.2016.07.027
发酵豆粕中大分子蛋白质和肽含量对仔猪小肠绒毛结构的影响
Effects of Contents of Macromolecular Protein and Peptide in Fermented Soybean on Intestinal Villi Structure of Piglets
摘要
Abstract
The purpose of this test was to study the effects of contents of macromolecular protein and peptide in fermented soybean meal on the intestinal villi structure of piglets, and analysed the contents of macromolecular protein and peptide by gel filtration. Forty weaned piglets were randomly allotted into 4 treatments: dehulled soybean meal treatment, fermented soybean C treatment, fermented soybean E treatment and animal protein treatment. The experiment lasted for 5 weeks. The results showed as follows: the macromolecular protein con⁃tent in dehulled soybean meal was about 80%, which in fermented soybean meal was about 50%, even down to 24%; the peptide content in fermented soybean meal was about 19%, which in dehulled soybean meal was 2.7%. Compared with the dehulled soybean meal treatment, the villus height in duodenum of fermented soy⁃bean C treatment was significantly increased ( P<0.05) , the crypt depth in duodenum and jejunum of fermen⁃ted soybean E treatment and fermented soybean C treatment was significantly decreased ( P<0.05) , the villus height and crypt depth ratio in duodenum and jejunum of fermented soybean E treatment and fermented soybean C treatment was significantly increased (P<0.05). In conclusion, macromolecular protein content in soybean meal is negatively correlated with small intestinal villus height and crypt depth ratio; fermented soybean meal can be used in weaning piglets diets, and effectively improve the structure of small intestinal villus of weaning piglets.关键词
发酵豆粕/凝胶过滤色谱/小肠绒毛结构Key words
fermented soybean/GFC/intestinal villus structure分类
畜牧业引用本文复制引用
张露露,王昕陟,刘旭龙,吕秋威,郁恒..发酵豆粕中大分子蛋白质和肽含量对仔猪小肠绒毛结构的影响[J].动物营养学报,2016,28(7):2213-2220,8.基金项目
沈阳市预混合饲料生产工艺研究中心建设项目 （）
